How To make Carl's Sourdough Bread
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
-from dried. 1 T Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 T Sugar
2 t Salt
1 t Baking soda
OPTIONAL 1/4 c Hops
The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won't take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
How To make Carl's Sourdough Bread's Videos
Sourdough Start-er to Finish Part 2
I am Sharing My Dehydrated Homestead Style Natural Sourdough Starter ...
Now On Etsy here is the Link
This Video Series Takes You From Receiving Your Starter Thru Activating, Feeding and Baking Your First Bread Loaf. All the Tricks I Have Learned and What to Look For During the Process.
This is a List of My Recommended Supplies to Have on Hand Before Receiving Your Starter Package:
1) a quart wide mouth jar works best as it gives the most room to work but a regular mouth jar works if that is all you have ... also need a lid for it
2) a flexible scraper or spatula that fits inside your jar (legend has it that metal containers and utensils are a no no with sourdough)
3) I found that Stone Ground Whole Wheat and Dark Rye Flours are the most active so far but any flour you choose to use will work
4) optional things I use but are not necessary ... thermometer for water temperature, digital scale (I like using weight vs measuring)
Directions:
Break apart Dehydrated Starter so that it can absorb water more readily and put it into your Jar
Add 40 Grams 90-95 degree f water to the Jar and Dehydrated starter and stir
Let the Starter Absorb the water for at least an hour stirring several times until a creamy texture is observed
Now Add 50g whole wheat flour and 50g dark Rye flour and 100g warm (90-95*f ) water
Mix together until a smooth texture between peanut butter and pancake consistency is obtained - you may have to add more water as different flours will absorb water differently
Now cover and put the Jar in a warm Place ...
Artisan Bread School with Carl Shavitz
Short excerpt from the course: Carl talks about refreshing leaven and defines hydration. Learn more at
Sourdough ... Start ... er to Finish Part 1
I am Sharing My Dehydrated Homestead Style Natural Sourdough Starter ...
Now On Etsy here is the Link
This Video Series Takes You From Receiving Your Starter Thru Activating, Feeding and Baking Your First Bread Loaf. All the Tricks I Have Learned and What to Look For During the Process.
This is a List of My Recommended Supplies to Have on Hand Before Receiving Your Starter Package:
1) a quart wide mouth jar works best as it gives the most room to work but a regular mouth jar works if that is all you have ... also need a lid for it
2) a flexible scraper or spatula that fits inside your jar (legend has it that metal containers and utensils are a no no with sourdough)
3) I found that Stone Ground Whole Wheat and Dark Rye Flours are the most active so far but any flour you choose to use will work
4) optional things I use but are not necessary ... thermometer for water temperature, digital scale (I like using weight vs measuring)
Directions:
Break apart Dehydrated Starter so that it can absorb water more readily and put it into your Jar
Add 40 Grams 90-95 degree f water to the Jar and Dehydrated starter and stir
Let the Starter Absorb the water for at least an hour stirring several times until a creamy texture is observed
Now Add 50g whole wheat flour and 50g dark Rye flour and 100g warm (90-95*f ) water
Mix together until a smooth texture between peanut butter and pancake consistency is obtained - you may have to add more water as different flours will absorb water differently
Now cover and put the Jar in a warm Place ...
Meet the Man Behind the World’s Only Sourdough Library | Gastro Obscura
According to Karl De Smedt, the man behind the world’s only sourdough library, sourdough belongs to the entire world. Burbling away in refrigerators are over 100 sourdough starters from around the globe, all chosen due to their renown, unusual origins, and often, estimated age.
You can read more about the sourdough library:
Been Here or Want to Go? Tell us:
In love with sourdough starters or you've never tried one? Let us know:
The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!
Do you have a weak sourdough starter? You may actually be weaking your starter with your feeding method.
Many sourdough bakers get impatient with their sluggish starters, and they believe you can strengthen your starter with more frequent discard and/or larger feedings. This actually WEAKENS your starter.
Check out this one-of-a-kind video for tips on how to strengthen your starter and avoid the pitfalls if discarding and refeeding too early or too frequently!
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CHAPTERS
0:00 Introduction
2:06 Typical Starter Feeding
5:12 Understanding Starter Math
7:56 7 Stage Starter Feeding Cycle
13:23 Strengthening with the Peak-to-Peak Method
15:25 Weakening with Premature Discarding
18:25 The Science
19:14 Common Mistakes
24:56 The Houseplant Example
29:48 Final Exam
31:06 What if my starter still isn't active?